Red Pepper Jelly Recipe




 Red bell pepper1 Large
 Sugar4 Cup (64 tbs)
 Cider vinegar1 Cup (16 tbs)
 Hot pepper sauce1 Teaspoon (Tabasco)
 Fruit pectin4 Ounce (Package Or Bottle)

Nutrition Facts

Serving size: Complete recipe

Calories 3555 Calories from Fat 7

% Daily Value*

Total Fat 0.75 g1.2%

Saturated Fat 0.09 g0.47%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 245.1 mg10.2%

Total Carbohydrates 913 g304.2%

Dietary Fiber 12.4 g49.8%

Sugars 805.7 g

Protein 2 g3.3%

Vitamin A 79.7% Vitamin C 271.5%

Calcium 4.2% Iron 23.3%

*Based on a 2000 Calorie diet


Wash and seed the pepper.
Chop in a food processor work bowl fitted with the steel blade.
It should measure half cup.
Place the pepper in a saucepan with the sugar, vinegar and hot sauce.
Place over high heat until it comes to a boil.
Boil for only one minute until the sugar is dissolved.
Remove from heat.
Stir in the fruit pectin until well mixed.
Return to heat.
Bring to boil.
Remove from heat and pour the mixture through a sieve into a bowl.
If the color is not red enough, stir in some additional food coloring.
Pour into clean sterilized jars.
Cool, cover and store in a cool place.
Serve with cream cheese, meats and sandwiches.